1,453 souse recipes

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

A tall, creamy New York cheesecake on a buttery graham cracker crust, topped with a glossy homemade strawberry glaze. Dense, rich, tangy, and everything a real NY-style cheesecake should be.

Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.

Classic Knorr-style spinach dip with sour cream, mayo, water chestnuts, green onions, and dry vegetable soup mix. The overnight-chill party dip everyone hoards.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Sausage bean chowder: a hearty pantry chowder with browned sausage, kidney beans, tomato, and potato simmered with thyme and bay leaf. One pot, 75 minutes, deeply satisfying.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.